Ginger, Garlic & Green Chilly Pickle

Pickle is a part of our meal, my hubby cant finish his lunch without a pickle, obviously i have to dish out couple of pickles at home with varieties of vegetables and seafoods. Yes i do prepare pickles with both prawns and fish or else with meats. However i do make instant version of pickles often at home as they are easy to dish out with less efforts and these instant versions of pickles are ready to relish with your favourite dish after a day. My today's recipe is a very simple but a delicious and super spicy pickle which is simply dished out with loads of garlic cloves, green chillies and finely chopped ginger. These three ingredients goes awesome very well together to make this lipsmacking pickle with less efforts.

Though this pickle is an instant version, if conserved properly in an air-tightened container,this pickle stays prefect for more than a month. Do you know this pickle calls for ginger garlic paste, yes this makes the difference from other usual instant versions. A prefect pickle to enjoy with a bowl of curd rice or else with some hot steaming idlies or dosas. Am running this week's blogging marathon with Sauces and Preserves as theme, needless to say after a Japanese sweet and tangy sauce, i couldnt stop myself to post this hot and spicy pickle.

3tbsp Ginger garlic paste
1cup Garlic cloves
1/2cup Ginger (chopped finely)
10nos Green chillies
2tbsp Red chilly powder
1tsp Turmeric powder
2tbsp Mustard seeds
1tsp Mustard seeds for tempering
3tbsp Fenugreek seeds
1/4litre Oil
1/2cup Vinegar
Salt
Oil for pan frying

Pan fry the garlic cloves, ginger, green chillies until they turns golden brown.

Dry roast the mustard seeds, fenugreek seeds, until they turns brown, grind them as fine powder.

Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away.

Meanwhile mix the grounded powder,salt along with red chilly powder and vinegar.

Pour this mixture to the oil and stir until the oil gets separates.

Add the already fried ginger, garlic cloves, green chillies.

Cook everything in simmer until the paste turn thicker.

Put off the stove. Let them get cool completely.

Conserve them in an air-tightened container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.